Rick Bayless recipe for Nutty Triple Chocolate Pudding or Natilla de Tres Chocolates y Pepitas
3/4 cup hulled toasted pumpkin seeds or roasted peanuts or toasted hazelnuts
4 ounces Mexican chocolate, coarsely chopped
1/3 cup sugar
1/4 cup cocoa powder (I prefer the stronger flavor of natural cocoa, not Dutched), plus a little extra for garnish
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk or almond milk
1 1/2 ounces dark chocolate (I like 55% to 70%), finely chopped
1 to 2 teaspoons pure vanilla extract, preferably Mexican (depending on how vanilla-you want the pudding)
About 1 cup thick Mexican crema, crème fraiche or Greek yogurt (if yours is really tangy, you may want to stir in a couple teaspoons sugar)
In a food processor, combine the toasted pumpkin seeds (or peanuts or hazelnuts), Mexican chocolate and sugar. Pulse until finely chopped, then run the processor until everything forms a paste—that’ll take 3 or 4 minutes. (The finer the better here.) Measure in the cocoa, cornstarch and salt, then pulse to combine.
Pour the milk into a microwave-safe measuring cup and microwave at 100% until steaming hot—that takes 2 minutes in my microwave; be careful that it doesn’t boil over. With the processor running, pour the hot milk into the chocolate mixture in a steady stream. (If you have a processor that is smaller than 14 cups, add only half the milk.)
Set a strainer over a large (4-quart) saucepan and pour through the chocolate mixture (and any remaining milk) to catch anything (chocolate, nutty material) that’s not very finely chopped. Set the pot over medium heat and whisk constantly until the mixture comes to a boil. Boil, whisking constantly, for 2 minutes. Remove from the heat and stir in the chopped chocolate and vanilla. (When I only have fat-free milk or I choose almond milk, I like to stir in 2 tablespoons butter along with the chocolate.) Stir until the chocolate is completely dissolved, then scrape the mixture into a bowl, set over another bowl of ice and stir every few minutes until cool (this will ensure that the pudding cools quickly without forming a thick skin on top).
Scoop 1/4 cup of the chocolate pudding into each of 6 small coffee cups. Top each with 1 1/2 tablespoons crema (or one of its stand-ins), then spread on another ¼ cup of pudding. Top each with a 1-tablespoon dollop of crema and sprinkle with a little cocoa to give a finished look. Refrigerate until you’re ready to serve.